2 duck breasts, about 1 lb. each
1/2 tsp. crushed black pepper
1/3 c. Pomegranate Balsamic Vinegar
1 Tbsp. honey
3 Tbsp. Medium or Robust Extra Virgin Olive Oil
1 Tbsp. chopped parsley
1/3 c. Pomegranate seeds
With a sharp knife, remove some fat from duck breasts so only a thin layer remains. Score fat without cutting meat. Coat well with pepper. Season with salt. In a skillet, gently brown duck, fat side down, for about 15 minutes or until fat is almost completely melted and a thin layer of skin is crispy. Return duck breasts and cook until desired doneness. Let rest for about 10 minutes.
Meanwhile, in another skillet, bring pomegranate balsamic and honey to a boil. Simmer until sauce has reduced by half. Add olive oil and parsley. Thinly slice duck breasts. Drizzle with pomegranate sauce and garnish with pomegranate seeds.